Have I got a recipe for you – this recipe is the epitome of perfection for summer – cool, sweet, refreshing, and easy! My recipe for Watermelon Cake is definitely a conversation starter, and it looks stunning. You only need a few simple ingredients – most of which you might already have on hand this time of year.
I love this recipe because it is insanely creative, the sky is the limit when decorating this bad boy. Add kiwi for a pop of green, strawberries around the edge, raspberries across the top…you get the idea! Plus, it’s not only gluten-free, but also a super hydrating way to enjoy your cake!
Watermelon Cake
The Players
- 1 large organic watermelon
- 2 cups [raw] heavy whipping cream (where to find raw cream)
- 1/4 cup organic maple syrup (where to buy maple syrup)
- organic blueberries (for garnish)
- organic coconut flakes, toasted (for garnish) (where to buy coconut flakes)
The How-To
1. Cut both ends off of the watermelon (about two inches on each side). Then place one of the cut sides down on a cutting board and carefully cut the rind off of the watermelon in a circular motion around the edge until you can remove the rind.
2. In a stand mixer, combine the maple syrup and heavy cream, and whip until stiff peaks form. Use this whipping cream to “frost” your watermelon circle.
3. Now decorate your cake with the blueberries and toasted coconut, but you could truly decorate with any type of fruit you would like (kiwi, strawberries, pineapple, etc.)!
4. Cool in the fridge for at least one hour, and now it’s ready to serve! Cut like you would a normal cake.
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RAW dairy is almost impossible to find and an option is also needed for people who do not do dairy.
I substitute coconut milk for 1/2&1/2 so wondering how a coconut cream could be used, especially without the maple syrup. Would CHIA seeds thicken the coconut cream? Coconut cream is sweet enough naturally and so is watermelon.
GREAT idea, just need to tweak it
You can whip coconut cream into whipped cream. My friend Arsy published a recipe to do so, here: http://www.rubiesandradishes.com/2013/10/16/coconut-whipped-cream-in-30-seconds/
Coconut milk will definitely work in place of the whipping cream. Put the tin/ carton of coconut milk in the fridge for a couple of hours before you whip it like regular whipped cream… yum! Or, if you want it extra creamy, turn the can upside down and open it from the bottom and carefully pour off the coconut water.
What about the seeds? Also, I’d love to see a more in-depth explanation — or perhaps visual representation? — of what is meant by “carefully cut the rind off of the watermelon in a circular motion around the edge until you can remove the rind.” Do you cut downward from top to bottom in multiple slices around the edge to cut the rind off, leaving a polygon prism that’s vaguely round? That’s the only way I can imagine doing it, but that doesn’t seem to be what is being described. Thanks!
Bekah,
I don’t have photos. But picture this. You have a watermelon shaped like an oval. Cut the “ends” off. Now you’re left with a cylinder shape. Turn the cylinder on one of its ends so that it won’t roll. Ta dah! Cake shape. Now you just need to cut off the rind. I do this like I cut off onion skins — one long cut through the rind along the “side”. Then you can use your knife to “saw” along the inner edge of the rind and get a nice round shape.
Did that help?
Hello Bekah,
I just did a quick google search and found these visual instructions for cutting the watermelon: http://www.instructables.com/id/watermelon-cake/
Hope this helps!
Katie
Bekah, the way I am interpreting it, stand the watermelon on one cut end. Insert a long knife down through the top cut end alongside the rind. Then, cut around the watermelon just inside the rind. When you complete the circle, you should be able to slide the rind, as a cylinder, straight up and off of the watermelon itself.
Is there a difference between the cream you skim off the top of raw milk and heavy whipping cream? Is there something you have to do to the cream to make it ‘heavy whipping cream’?
Jessica, you can whip that raw cream. “Heavy whipping cream” is just an industry standard that contains a certain amount of fat.
Really, anything you can whip will turn out fine.
Wow, this looks so amazing! My husband’s birthday is coming up later this month. I personally do not like baking in July (too hot and too much bother, summer’s supposed to be easy) I’m thinking your watermelon cake would be a good alternative. Thanks so much!
You’re welcome!
Just an idea for those who can’t do dairy…Virgin coconut oil whipped with a bit of organic powdered sugar…it will get a bit stiff in the fridge but very tasty…
How long can you stay in the refrigerator before slicing?
Hello Pam,
I usually recommend chilling it and then serving it right away. It does hold up fair decent in the fridge, though since watermelon is such a watery fruit expect some liquid to seep out and around the “cake”. That’s easy to wipe up though with a kitchen towel. 🙂
Hope this helps!
Katie
Instead of the raw cream though I would suggest you try whipping up a can Thai Kitchen coconut milk! Even healthier and guaranteed to be cruelty-free!
I made this and didn’t change a thing! It was amazing and was a huge hit. Thank you for posting this recipe. It’s a keeper!
That’s a very creative recipe! My only question is won’t the sweetness of the cream make the watermelon taste diluted?